Chicken, leek & mushroom pie

• Chicken thighs (bone-in)800g
• Leeks500g
• Closed cup mushrooms300g
• Semi-skimmed milk300ml
• Plain flour30g
• Butter30g
• Stock cubes (12 pack)1
• Ready-rolled puff pastry320g

Plus salt and pepper. About £5.80 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Take the chicken off the bone, remove the skin and cut into chunks. Brown in a large pan for 5 minutes.

3. 3

   Add 500g sliced leeks and 300g sliced mushrooms and cook for 8 minutes until soft.

4. 4

   Stir in 30g butter until melted, then 30g flour for 1 minute. Gradually stir in 300ml milk and 1 stock cube dissolved in 150ml boiling water. Simmer for 5 minutes until thickened, then season.

5. 5

   Tip into a pie dish and lay the puff pastry over the top, trimming the edges. Cut a small slit in the middle.

6. 6

   Bake for 25-30 minutes until the pastry is risen and golden.